Grilled Chicken Breast with Crunchy Cabbage Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Crunchy Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw

Tender chicken breast grilled with lemon and herbs, served over a vibrant cabbage and carrot slaw tossed in a zesty yogurt-dijon dressing for a satisfying, refreshing crunch.

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NUTRITION

343kcal
Protein
38.1g
Fat
16.1g
Carbs
10.6g

SERVINGS

1 serving

INGREDIENTS

4.9 oz Chicken Breast

1.5 cups Shredded Green Cabbage

1/4 cup Shredded Carrots

2 tsp Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

2 tbsp Non-fat Greek Yogurt

2 tsp Pumpkin Seeds

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and dried oregano.

  • 2

    Heat a grill pan over medium-high heat and lightly coat with one teaspoon of olive oil.

  • 3

    Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, whisk together the remaining olive oil, apple cider vinegar, Dijon mustard, and Greek yogurt in a small bowl.

  • 5

    In a large bowl, combine the shredded cabbage and carrots, then toss thoroughly with the prepared dressing.

  • 6

    Slice the grilled chicken and serve it over the slaw, finishing with a sprinkle of pumpkin seeds.

Grilled Chicken Breast with Crunchy Cabbage Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Crunchy Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw

Tender chicken breast grilled with lemon and herbs, served over a vibrant cabbage and carrot slaw tossed in a zesty yogurt-dijon dressing for a satisfying, refreshing crunch.

NUTRITION

343kcal
Protein
38.1g
Fat
16.1g
Carbs
10.6g

SERVINGS

1 serving

INGREDIENTS

4.9 oz Chicken Breast

1.5 cups Shredded Green Cabbage

1/4 cup Shredded Carrots

2 tsp Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

2 tbsp Non-fat Greek Yogurt

2 tsp Pumpkin Seeds

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and dried oregano.

  • 2

    Heat a grill pan over medium-high heat and lightly coat with one teaspoon of olive oil.

  • 3

    Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, whisk together the remaining olive oil, apple cider vinegar, Dijon mustard, and Greek yogurt in a small bowl.

  • 5

    In a large bowl, combine the shredded cabbage and carrots, then toss thoroughly with the prepared dressing.

  • 6

    Slice the grilled chicken and serve it over the slaw, finishing with a sprinkle of pumpkin seeds.